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Slow Cooker Chili Made with Leftover Turkey
Slow Cooker Chili Made with Leftover Turkey
Main CourseReader rated

Slow Cooker Chili Made with Leftover Turkey

★★★★★ 5.0 (6 reviews)

This hearty slow cooker chili is a delicious way to transform leftover turkey into a comforting meal. Packed with flavorful spices and beans, it’s perfect for busy days when you want something warm and satisfying with minimal effort.

◷8 hr 50 minTotal Time
♜4Servings
▥HardDifficulty
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Ingredients

4servings

Instructions

1

Soak the Beans

Start by separating the beans and placing them in a large bowl. Cover them with plenty of cool water and let them soak for at least 8 hours or overnight.

2

Saut Vegetables

Next, heat some butter in a skillet over medium-high heat. Toss in the onion, bell pepper, jalapeño, and garlic, and cook until everything is soft and fragrant—about 5 to 7 minutes. Once they're ready, take the pan off the heat.

3

Slow Cook Turkey Chili

Add the turkey carcass to your slow cooker along with the drained beans, sautéed veggies, chicken broth, chili powder, and bay leaves. Cover the slow cooker and let it cook on low for around 8 hours.

4

Add spices and simmer

After the slow cooking time, fish out the turkey bones and discard them. Stir in the tomatoes, corn, masa, hot sauce, extra chili powder, white pepper, red pepper flakes, and salt to your taste. Let everything simmer on low for another 30 minutes to bring the flavors together.

5

Taste and Adjust

Give it a taste and adjust any seasonings if needed before serving. Enjoy your hearty chili!

Why You’ll Love This Recipe

This dish is a great way to transform leftover turkey into a hearty, comforting meal. It’s easy to prepare and lets the slow cooker do all the work. The flavors deepen over time, making it perfect for busy days or cozy nights in.

Serving Suggestions

Serve with warm cornbread or over a bed of rice for a filling meal. Top with shredded cheese, sour cream, or chopped green onions to add creaminess and freshness. A side salad or steamed vegetables also pair well.

Storage Tips

Cool the chili completely before storing it in an airtight container. It keeps well in the refrigerator for up to four days. For longer storage, freeze in portions for up to three months and thaw overnight in the fridge before reheating.

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